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🍽️ Indian Cauliflower Curry with Potatoes

288 kcal · 30 min · 4 servings

Ingredients

• 500 g cauliflower florets
• 600 g floury potatoes
• 3 fleshy tomatoes
• 2 onions
• 20 g fresh ginger (1 piece; approx. 2 cm)
• 4 tbsp sesame oil
• 0.5 tsp cumin
• 1 tsp turmeric
• 1 pinch chili peppers
• salt
• 150 g yogurt (3.5% fat)
• 1 level tsp garam masala
• 1 tbsp chopped coriander

Instructions

1. 1. Wash the cauliflower florets under running water and remove any tough green parts.
2. 2. Peel the potatoes and cut them into approx. 2 cm cubes.
3. 3. Wash the tomatoes and pour boiling water over them briefly.
4. 4. Peel the skin off the tomatoes.
5. 5. Halve the tomatoes and remove the insides with the seeds.
6. 6. Cut the tomato flesh into bite-sized pieces.
7. 7. Peel the onion and the ginger.
8. 8. Cut the onion and ginger into very fine cubes.
9. 9. Heat the oil in a large pan.
10. 10. Add the onions and ginger to the pan and sauté until soft.
11. 11. Add the spices and toast everything lightly for a short time.
12. 12. Add the cauliflower and potato cubes to the pan.
13. 13. Sauté the vegetables briefly.
14. 14. Deglaze everything with 250 ml of water.
15. 15. Let the curry simmer on low heat for approx. 25 minutes.
16. 16. Check if the potatoes are tender.
17. 17. Stir the yogurt into the curry.
18. 18. Add Garam Masala and season to taste.
19. 19. Serve the curry garnished with fresh coriander.

Nutrition per serving

• kcal: 288
• Protein: 9 g · Fett/Fat: 12 g · Carbs: 34 g